Head to tail with bones, in your choice of preparation:
1. Brown Stewed Fish - Cooked down with vegetables, and spices in a rich, dark sauce.
2. Steamed Fish - Cooked with okra, and vegetables in a light and spicy fresh tomato sauce.
3. Escovish Fish - Served in a sweet, tart and spicy sauce with carrots, onions, and scotch bonnet peppers.
Finally served with either jasmine rice, or rice and peas, Jamaican cabbage, and fried plantains.